Spanish Paella Cazuela From Pereruela - Medium best All Pans
The Lodge Cast Iron 10.25-inch square Grill Pan puts restaurant stripes on your grilled favorites like a pro. Helps with low fat cooking as the ribbed bottom pan lets you keep foods from simmering in fatty drippings. Cast-iron is a multi-functional cookware that works wonders with slow-cooking recipes and all your favorite foods. Cast iron loves a campfire, a stovetop, or an oven, and can slow-cook foods without scorching. It retains heat well so you can sear meat at higher temperatures and will keep your delicious meals warm for a long time.
Why Use Spanish Paella Cazuela From Pereruela - Medium ?
- Ribbed bottom for low-fat cooking
- Pre-Seasoned and ready-to-use
- Superior heat retention and even cooking
- Use on all cooking surfaces, grills, campfires and oven safe
- Made in the USA
- 6-cup muffin-top pan made of heavy-gauge aluminized steel
- Whitford Xylan nonstick interior and exterior for easy food release
- Thick rolled edges prevent warping even after years of use
- Dishwasher-safe; oven-safe to 450 degrees F
- Measures approximately 11 by 7 inches; limited lifetime warranty
- 5 Quart capacity for cooking family size meals
- Superior nonstick interior and exterior make it easy to cook and clean. Healthy cooking results with minimal oils or fat
- Glass lid allows you to watch cooking progress. Vented hole lets steam escape to prevent boiling over
- Aluminum construction for fast and even heat distribution
- Dishwasher safe; Oven safe up to 350 degrees F; Limited lifetime warranty
As a result of this process, you may see a blister or bubble of oil at the southern-most point or at the end of the handle of the cookware piece. If visible, it will rub or flake off with your finger, leaving a brown spot. Don’t worry, it’s not rust but a seasoned spot that is brown, indicative of the varnish stage of seasoning. As a matter of fact, this is the color of home seasoned iron until it has been used several times. The brown spot will turn black with use.
Spanish Paella Cazuela From Pereruela - Medium is best for youIn a small town in Northeast of Spain, artisans have been producing handmade cazuelas in the same way it has been done for thousands of years. The cazuelas of Pereruela are unique due to the composition of clays found in the area and made from two different types of clay. They are composed of a heavy, slow-drying red clay which gives the pieces its strength, and a white clay containing quartz, feldspar, and mica that can be seen with the naked eye and gives the pieces its refectory properties. Together they form a unique combination which actually hardens further each time it is used ensuring that you will enjoy your cazuelas for years to come. Since the heavy clay can only be molded by hand, they give the pieces a unique look which identifies them as uniquely from Pereruela. They are glazed on the inside but only part way on the outside, which together with its 'sandy' texture, gives it a very rustic look indeed and its character. Care and Use: Can be used in the oven, microwave, stovetop, or open flame, and can go directly to the table for a sophisticated presentation. Do not submit to drastic changes in temperature. Simple washing with soapy water, If scorched, soak with soapy water, then lightly scrub with a soft sponge. Do not use metal or abrasive pads as they may scratch. Do not place tin a dishwasher. Always use wooden utensils with the Cazuelas as metal utensils can scratch and damage the inside. Curing The traditional method is to soak the Cazuela in water overnight for 24 hours. Due to the composition of the clay, this simple method ensures that pores are sealed and therefore will become watertight. Additionally after the initial soaking, a clove of garlic should be rubbed on the bottom of the exterior. This is especially more beneficial on the deeper Cazuelas used for soups and stews. After the initial soaking, very little maintenance is needed.
